Simple Roast Chicken Legs - cooking recipe

Ingredients

5 None chicken legs, thigh attached, skin on
None None Olive oil
4 None potatoes, peeled and cut into 1-inch pieces
4 None thyme or rosemary sprigs, chopped
None None FOR THE HERB DRIZZLE
1 cup mixed fresh herbs, chopped (eg basil, chives, cilantro, mint, parsley)
5 tbsp extra virgin olive oil
2 tsp red or white wine vinegar
1 clove garlic, crushed
1 tsp Dijon mustard

Preparation

Preheat the oven to 400\u00b0F.
Pat the chicken legs dry with paper towels. Trim off any excess skin from the edges. Arrange skin-side up in your largest roasting pan. Brush with olive oil, then season well with salt and pepper.
In a bowl, toss the potatoes with some olive oil, thyme or rosemary, salt and pepper. Arrange in an even layer around the chicken - you don't want anything touching or the potatoes won't crisp up well. Roast for 1 hour, basting the chicken a couple of times. Turn the oven to the broil setting. Broil for a few minutes until everything is golden brown and crispy.
For the herb drizzle, using a mortar and pestle, or food processor, combine all the ingredients. Season to taste.
Serve chicken and potatoes, topped with the herb drizzle.